1. First, make sure you have all of the "hardware" required for a beautiful setting. Use crisp white linen table clothes, your finest china, most delicate glasses and your mother's silver. Place
fresh seasonal flowers as a centerpiece and illuminate the area with scent-free candles.
2. Soundtrack is key – scroll through your MP3s and pick out songs that remind you of the most luxurious dinner you've ever had. If it helps – play it while you cook a four-course dinner
composed of your favorite dishes. It's best if you stick with a culinary theme (Mexican, Italian, American, Japanese, etc.), but feel free to be as eclectic as you want.
3. Pair each dish with a different tequila expression to take advantage of the spirit's complex flavors and aromas. Serve the spirit neat in snifter glasses, sip and savor slowly between bites
– remember, you're in the middle of a gourmet meal, so don't shoot!
These recipe suggestions, provided by Herradura, are courtesy of Chef Mark Williams, Brown-Forman Corporation,
For a light, airy appetizer, consider a Scallop Ceviche prepared with ripe tomatoes, hot green chilies, lime juice, cilantro and Herradura Silver Tequila. Serve with a small glass of Herradura
Silver, whose sweet hints of vanilla and anise are sure to bring out the refreshing aspect of the Ceviche.
Casa Herradura bay scallop ceviche
- 1 pound fresh bay scallops
- 1 cups fresh lime juice
- 1/2 cup Casa Herradura Silver Tequila
- 1 tbs. diced white onion
- 1 cup ripe tomatoes, diced into 1/2 inch pieces
- 1 cup fresh tomatillos, chopped into 1/2-inch pieces
- Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapenos), stemmed, seeded and finely chopped
- 1/3 cup chopped cilantro, plus a few leaves for garnish
- 1 to 2 tablespoons extra-virgin olive oil
In a 1 1/2-quart glass or stainless steel bowl, combine the scallops, lime juice, Casa Herradura Tequila and onion. Use enough juice to cover the fish and allow it to float freely; too little juice
means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until the scallops no longer look raw.
In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and olive oil. Stir in the first ingredients and season with salt, usually about 1/2 teaspoon. Cover and refrigerate until
serving time. Serve in a margarita or martini glass rimmed with coarse salt.
Serve your favorite salad, or try Herradura's own Tequila Sunrise Salad with jicama, oranges and pomegranate seeds and a tequila-orange juice vinaigrette. The smooth dried fruit and cinnamon taste
and aroma notes of Herradura Reposado are sure to highlight the sweet-and-sour hints of the dish.
Casa Herradura tequila sunrise salad
Serves: 8 to 10
- 1/4 cup freshly squeezed orange juice
- 1 1/2 teaspoons kosher salt
- 1/2 cup Casa Herradura Anejo Tequila
- 1/2 cup extra-virgin olive oil
- 1/2 small jícama, peeled and cut into 1/4- by 1-inch matchsticks (approximately 5 ounces)
- 3 large oranges
- 1/2 cup fresh cilantro, chopped
- 3/4 cup pomegranate seeds
In small bowl, whisk together orange juice, Casa Herradura Tequila, and salt. Gradually whisk in oil, whisking until mixture emulsifies.
In medium bowl, toss together jícama and 1/4 cup vinaigrette, reserving remaining vinaigrette. Let marinate while preparing rest of ingredients.
Using paring knife and working over large bowl to catch juice, remove peel and white pith from oranges, then cut between membranes to remove segments (discard membranes).
To bowl with orange juice, add orange segments, jícama (including vinaigrette), and cilantro. Toss well to combine. Sprinkle with pomegranate seeds. Serve chilled.